Add the farro and veggie broth to a covered pot. Cook on high until boiling, reduce to simmer, and cook for another 30 minutes or until the farro is tender. Stir in the black beans.

While the farro is cooking, place a large sauté pan on medium heat. Add the olive oil, and allow it to heat up for a minute or so. Add the tofu and drizzle with the tamari, and sprinkle with ginger, garlic powder, and cumin. Use a spatula to stir it all up.

Allow the tofu to cook, stirring every couple minutes.

While the tofu is cooking, peel the carrots with a grater. Then continue grating each carrot, creating long strips (they're much more fun to eat than chopped carrots).

After the tofu has cooked for 15 minutes, stir in the maple syrup. Then add the carrots and bell peppers, and cook for 5 minutes.

Stir in the broccoli, and cook for another 10 minutes or until the broccoli looks vibrantly green and is slightly tender.

Spoon out 1/4 of the farro-bean mixture into a bowl. Top with 1/4 of the tofu-veggie mixture, and enjoy immediately.